Tuesday, August 28, 2018

MEAL-PREP SHRIMP TACO BOWLS

MEAL-PREP SHRIMP TACO BOWLS | #Healthymealprep #Mealprepfortheweek #Healthyeating #Dinnerrecipes #Healthysnacks #Mealplanning #Grilledchickenrecipes #Healthymealsforweightloss #Healthychickenrecipes #Weightlossmealprep #Mealprepfortheweek #Ketogrilledchicken


Ingredients

  • Spicy Shrimp:
  • 20 medium shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • For the assembly:
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn drained and rinsed
  • 1 cup tomatoes diced
  • 1/2 cup cheddar cheese
  • 2 tablespoon cilantro minced
  • 1 lime cut into 4 slices
  • 4 meal prep containers

Instructions

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
  2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
  3. To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.

Recipe has been adapted from >>>>>  here

Monday, August 27, 2018

Butterscotch Lush Recipe


Butterscotch Lush Recipe | #Weightwatchersfreestyle #Weightwatcherstatertotcasserole #Wwdesserts #Weightwatchersmeals #Wwfreestylerecipes #Weightwatcherslemoncake #Butterscotchpie #Butterscotchlushdessert #Pineapplecake #Lushdessertrecipes #Butterscotchpuddingrecipes #Butterscotchlushrecipe

 

 

Ingredients

  • Graham Cracker Crust ~
  • 1.5 cup graham crackers, crushed
  • 1 stick butter (1/2 cup), melted
  • 1/2 cup sugar
  • Cream Cheese Layer ~
  • 1 package (8 oz) cream cheese, softened
  • 2 cups heavy cream
  • 1/4 cup sugar
  • Pudding Layer ~
  • 2.5 cups milk
  • 2 small packages butterscotch instant pudding
  • Whipped Cream Layer ~
  • 1 cup heavy cream
  • 3 Tbls powdered sugar
  • Toppings (optional) ~
  • Butterscotch ice cream topping
  • Chocolate bar, shaved

     

    Instructions

    1. Graham Cracker Crust ~
    2. Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
    3. Press mixture into the bottom of a 8x8 baking dish. Bake for 15 minutes.
    4. Cream Cheese Layer ~
    5. Use a hand mixer to beat cream cheese and sugar until fluffy.
    6. Add in 2 cups heavy cream and beat until stiff peaks form.
    7. Layer over cooled graham cracker crust.
    8. Pudding Layer ~
    9. Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can't pour or smooth your pudding layer.
    10. Spread over cream cheese layer.
    11. Whipped Cream Layer ~
    12. Beat heavy cream and powdered sugar, until it forms soft peaks.
    13. Spread over pudding layer.
    14. Chill 4 hours in the refrigerator, or until set.
    15. Toppings (optional) ~
    16. Drizzle warmed butterscotch topping across the top.
    17. Sprinkle with shaved chocolate pieces.

    recipe adapted >>>>>  here

     

     

    Sunday, August 26, 2018

    Healthy Buffalo Cauliflower Bites

    Healthy Buffalo Cauliflower Bites | #Airfriedcauliflower #Airfryervegetables #Buffalocauliflowerketoairfryer #Airfryrecipes #Airfrierrecipes #Bestairfryers #Vegetarianrecipes #Cauliflowerrecipes #Healthydinnerrecipes #Easyhealthysnacks #Califlowerrecipes #Veganrecipes


    Ingredients

    • 6 cups of fresh cauliflower florets
    • 2 teaspoons garlic powder
    • a pinch of salt
    • a pinch of pepper
    • 1 tablespoon butter, melted
    • ¾ cup Frank's RedHot hot sauce

    Instructions

    1. Preheat oven to 450.
    2. Spray a baking sheet with olive oil. Set aside.
    3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
    4. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.
    5. Spread on a baking sheet.
    6. Bake for 20 minutes.
    7. Serve with ranch or blue cheese dressing.

    recipe adapted >>>>>  here

    Tuesday, August 21, 2018

    Crispy Parmesan Crusted Chicken

    Crispy Parmesan Crusted Chicken | #Ketosnacks #Ketochickenrecipes #Eggplantrecipes #Ketocheesesticks #Ketomozzarellasticks #Ketoparmesancrustedchicken

    Ingredients

    • 1 pound chicken breasts 2-3 chicken breasts
    • 1 teaspoon Italian seasoning or seasoning of choice
    • 1/2 teaspoon garlic powder
    • Pinch of salt and pepper
    • 1 cup grated or zested parmesan cheese
    • 1/2 cup almond flour or panko breadcrumbs*
    • 2 eggs
    • 3 tablespoons olive oil or butter or oil of choice

    Instructions

    1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
    2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
    3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
    4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

    recipe adapted >>>>>  here

    Saturday, August 11, 2018

    SORRENTO DOUBLE LEMON CAKE

    SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookiesrecipecakemixes #Dinnerrecipesforfamilymaindishes #Bruschettarecipe #Safaribirthdayparty #Safaribabyshowercake #Safaribabyshowerboy #Junglethemebabyshowerideas #Wildonebirthdaycake A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.


    Ingredients

      CAKE
      • 1 1/4 cups (150 grams) all-purpose flour
      • 1/2 cup (56 grams) fine blanched almond flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon fine sea salt
      • 3/4 cup (1 1/4 sticks) salted butter, at room temperature
      • 1 1/4 (250 grams) cups granulated sugar
      • 3 large eggs, at room temperature
      • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
      • 1 cup buttermilk
      LEMON GLAZE
      • 1 cup confectioner's sugar
      • 2 teaspoons fresh lemon juice
      • 2 teaspoons limoncello liqueur or lemon vodka
      • Freshly grated lemon zest, for garnish

      Instructions

      1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
      2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
      3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
      4. Add the eggs one at a time and beat until incorporated, then add the lemon zest.
      5. Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
      6. Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
      7. Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
      8. To make the glaze, stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top.

      RECIPE ADAPTED  >>>>>  here

      Saturday, August 4, 2018

      Dill Pickle Bacon Cheese Ball

      Dill Pickle Bacon Cheese Ball | #DillPickle #Bacon #Cheese #Ball #Dillpicklecheeseballrecipes #Dillpicklecheeseballdelish #Dillpickledip #Dillpicklebaconcheeseball #Creamcheeseappetizer #Pickledipwithham #Appetizerrecipes #Appetizersnacks #Cookingrecipes #Snackrecipes #Appetizerdips #Yummyappetizers

      Ingredients

      • 1 Pound Bacon, Cooked and Crumbled
      • 5 Green Onions, Diced
      • 12 Ounces Cream Cheese Softened
      • 2 Tablespoons Dill Pickle Juice
      • 1 Cup Chopped Dill Pickles
      • 1 Cup Shredded Cheddar Cheese
      • 1 Teaspoon Garlic Powder

      Instructions

      1. Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
      2. Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
      3. Use your hands to shape the mixture into a ball.
      4. Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
      5. Roll the cheese ball into the bacon and onion mixture until coated on all sides.
      6. Serve immediately or cover in an airtight container for up to 2 days before serving.
      7. Serve this with your favorite chips, crackers, and veggies.

      recipe adapted >>>>>  here

      GLUTEN FREE, LOW CARB & KETO FISH AND CHIPS

      GLUTEN FREE, LOW CARB, KETO FISH AND CHIPS | #Keto3weekmealplan #Tempehgyros #Vegangyrorecipe #3weekketogenicdiet #Ketodietrecipes #Ketorecipeseasy #Ketofishandchips #Ketojicamafries #Jicamafriesketo #Glutenfreefishandchips #Jicamarecipes #Ketofishrecipes

       


      Ingredients

      • FOR THE GLUTEN FREE & KETO FISH TACOS
      • 250 g firm white-flesh fish preferably cod
      • 1/3 cup sour cream
      • 2 teaspoons apple cider vinegar
      • 4 cloves garlic ran through a press
      • kosher salt to taste
      • 1/2 cup whey protein isolate
      • 1 teaspoon baking powder
      • 1/4 teaspoon garlic powder
      • 1/4-1/2 teaspoonkosher salt to taste
      • 1 egg
      • 1 tablespoon sour cream or coconut cream
      • 2 teaspoons apple cider vinegar
      • coconut oil or cooking oil of choice
      • SERVING SUGGESTIONS
      • 1 batch jicama fries 8 tortillas
      • 1 batch our keto mayonnaise
      • lemon
      • vinegar


      Instructions

      1. Mix sour (or coconut) cream, vinegar, garlic and season to taste with salt. Cut the fish across the grain of the flesh into strips roundly 2 inches wide, and add them to the cream marinade. Cover and refrigerate for two hours, preferably overnight.
      2. Make a batch of our keto jicama fries.
      3. Prepare your frying station by adding enough oil to a skillet or pan to make it about 1/2-inch deep. You can save a lot of oil by using a narrower pan and frying in batches. Heat up oil over medium/low heat while you coat the fish.
      4. Mix the whey protein, baking powder, garlic powder and salt in a shallow plate or dish. In a second plate or dish, whisk the egg with cream and vinegar.
      5. Coat the fish by lightly removing excess marinade, dipping in the egg mix, followed by the whey protein mix, immediately placing in the hot oil and basting the top right away. You want to fry the fish right after coating for best crispness. Fry on both sides until deep golden and transfer to a paper-lined plate for a couple minutes.
      6. Serve right away over a bed of jicama fries, plenty of lemon, mayonnaise and a drizzle of vinegar.

      recipe adapted  >>>>>  here



      Rated 3.5/5 based on 87 customer reviews

      Friday, August 3, 2018

      5-ingredient white queso

      5-ingredient white queso | #Cookingrecipes #Mexicandishes #Ethnicrecipes #Mexicanfoodrecipesauthentic #Dinnerrecipes #Chickendishes #Mexicanfoodrecipes #Quesoblancodip #Mexicanwhitecheesedip #Cheesediprecipes #Mexicanrestaurantcheesedip #Whitequesodipeasy

      Ingredients

      • 1 lb pepperjack cheese
      • 8 oz full-fat cream cheese
      • ½ cup full-fat sour cream
      • 1 10oz can original Rotel tomatoes & green chilies, drained
      • ¾ cup whole milk (if needed)
      • *optional*
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp chili powder

      Instructions

      1. In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
      2. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
      3. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

      recipe adapted >>>>>  here

      Thursday, August 2, 2018

      Oreo Pancakes

      Oreo Pancakes | #Birthdaypartyideas #Sleepoverideas #Breakfastpartyideas #Foodvideos #Breakfastbarparty #Japanesehotcakes #Smoresbars #Donutrecipe #Pancakerecipe #S’moresbars #Easydesserts #Dessertpancakes


      Ingredients

      • 1 cup all purpose flour
      • 1/4 cup dark unsweetened cocoa powder
      • 1 tsp baking powder
      • 1/2 tsp baking soda
      • 1/4 tsp salt
      • 6 tbsp granulated white sugar
      • 1 cup buttermilk
      • 1 large egg
      • 3 tbsp melted butter
      • 6 oreos finely crushed (I pulsed mine in a food processor)
      • For the cream
      • 2 cups cold heavy cream
      • 1/4 cup granulated white sugar
      • 2 oreos finely crushed
      • chocolate syrup for drizzling (see note)

      Instructions

      1. In a large bowl, add flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk together. Add in egg, buttermilk and butter. Whisk a few times until batter comes together, but a few lumps still remain. You don't want to overmix pancake batter. Gently stir in crushed Oreos. Let batter sit a few minutes to thicken.
      2. Grease your skillet and bring to medium heat. Measure out 1/4 cup of batter. Pour batter into middle of skillet, using a spatula to help scrape out batter from measuring cup as it will be quite thick. Cook pancake until bubbles begin to break the surface, then flip to other side and cook until pancake is done. Repeat with remaining batter. You should have enough batter for about 10 pancakes.
      3. To make cream, pour heavy cream and sugar into a large mixing bowl of a stand mixer. Mix on high speed with a wire whisk until cream becomes stiff peaks. Using a 1M star tip, pipe cream on top of one of the pancakes. I piped a thick outer circle and then less in the middle as I didn't want the pancakes to be overwhelmed with cream. Sprinkle some crushed Oreos over cream (you can also mix the Oreos into your cream but I want to keep the cream white to look more like Oreo cookies). Gently place a pancake on top. Repeat with cream, crushed Oreos and pancakes. I made two stacks of five. Serve immediately with chocolate syrup.

      RECIPE ADAPTED  >>>>>  here